Recipes by Dawn Jackson Blatner, RDN, CSSD @djblatner
Styling by Lindsay Guscott
Photography by Paul Buceta
Never heard of a flexitarian diet? This way of eating simply means that the whole foods you consume are mostly plant-based, while still leaving room for good quality meats of your choice. Far from being a strict way of eating, a flexitarian lifestyle dictates that you decide just how much meat you’d like to eat, and it gives you the freedom to pass up on meals that don’t quite meet your personal standards. Rather than declaring that you’re not eating meat, flexitarianism gives you the power to fuel your body with the nutrients and antioxidants found in plants, while staying true to your needs for protein and minerals that animal protein delivers.
In this best-of-both-worlds recipe, queen of flexitarianism herself, Dawn Jackson Blatner, has completely revamped burger night to include colorful veggies and quality protein so you can hit your goals while satisfying your taste buds.
Flexitarian Burgers with Root Vegetable Fries
Prep Time: 15 Minutes • Total Time: 40 Minutes • Makes 4 Servings
- 8 carrots
- 8 parsnips
- 4 small beets
- 2 tbsps olive oil, divided
- ½ tsp sea salt
- ½ tsp black pepper
- 12 oz white button or cremini mushrooms, finely diced
- 12 oz ground beef (grass-fed is recommended)
- 8 leaves romaine or green leaf lettuce
Topping suggestions: Tomato slices, pickles, onion, hot peppers
1. Preheat oven to 425°F.
2. Cut all root vegetables into thick matchsticks. Toss with 1 ½ tablespoons of oil, salt, and pepper.
3. Place on a baking sheet and bake for 20 minutes, turning once halfway through, until golden.
4. While the fries are baking, in a skillet over medium heat, sauté diced mushrooms in the remaining ½ tablespoon of olive oil for 5 minutes, until cooked down and tender.
5. Let them cool for 5-10 minutes, then mix with beef, and form four patties. Cook burgers in a skillet or on a grill pan for four minutes on each side, until an internal temperature of 160°F is reached.
6. Place burgers on lettuce leaves and top with desired toppings. Serve with a big pile of root veggie fries.